Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 46, Issue 2, Pages 477-484Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2011.11.020
Keywords
Chitosan film; Grape seed extract; Zataria multiflora Boiss; Antioxidant; Physical properties; Mechanical properties
Categories
Ask authors/readers for more resources
Antioxidant chitosan based edible films were developed incorporated with Zataria multiflora Boiss essential oil (ZEO) (5 and 10 g/L) and grape seed extract (GSE) (10 g/L) alone and in combination. The physico-mechanical, wettability, swelling index, color, total phenol and antioxidant characteristics of the films were investigated. Films without any agents were used as control sample. All films, with the exception of 10 g/L GSE + 10 g/L ZEO film, exhibited lower strength and elongation values, and only the addition of 10 g/L ZEO to GSE film improved the water vapor transmission rate of chitosan films. Only GSE containing films had higher swelling index. The incorporation of GSE and ZEO into chitosan film increased the wettability of the surface, total phenol and antioxidant activity. Neat chitosan and ZEO incorporated films had a light yellowish color, whereas GSE + ZEO films were gray. (C) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available